Chipa
Chipa, from above
Non vegEggParaguay

Chipa

Chewy, cheesy cassava bread rings with a hint of anise. Paraguay's everyday snack.

50 minTime
11 gProtein each
mildSpice
Holy Week bread2 chapters · 1 min read

Make it your way

Grandma's wayCassava starch and cheese rings with anise.
The original
401kcalsame
11 gproteinsame
1 gfibresame
50minutessame

Chipa.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Tapioca starch3¼ cups cassava starch
Maize flour (fine yellow cornmeal)⅓ cup cornmeal
Butter6 tbsp, or lard
Egg2
Mozzarella1½ cups
Parmesan1 cup grated
Milk⅓ cup
Fennel seeds1 tsp anise seed or fennel
Saltto taste

Method

4 steps
  1. 1Cream the butter and eggs, then add the cheeses, anise and salt.
  2. 2Add the starch and cornmeal and enough milk to make a soft, non sticky dough.
  3. 3Shape into small rings or rolls.
  4. 4Bake at 200°C for 18 to 20 minutes.
Serve it like this

Pile warm rings in a cloth lined basket with mate, coffee or cocido.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chipa: a bread or rice, a side, something to drink and something sweet.

With a main Vorí vorí75 min
On the side Sopa paraguaya75 min
On the side Coconut chutney10 min
A little snack Pão de queijo40 min
To drink Café de olla15 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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